This year for Purim, which begins on the evening of February 25, why not celebrate with a dish that evokes the setting of the Megillah (the story of Queen Esther) in ancient Persia?
Hanukkah’s great culinary divide runs right across my brother Paul Freedman’s dining room table in suburban Pelham, New York.
Eitan Okun only eats between the hours of 8 and 10 p.m., or, on days when he rides his bike, from 6 to 8 p.m.
Learn to prepare these flavorful Israeli foods with Moment Talk of the Table Contributor Chef Vered Guttman.
During the coronavirus quarantine, I spent several months cooking for, and helping, my daughter Merissa in New Orleans, where she was recovering from surgery.
Chef Vered Guttman shows viewers how to make feta and eggplant burekas pie, seven species salad, Romanian malai and Israeli cheesecake while discussing the harvest holiday of Shavuot.
Do you have your own favorite challah recipe? How about some baking tips and tricks you *swear* guarantee perfect loaves every time? Share them in the comments and spread your wisdom to the rest of us challah-lovers.
Conservative rabbi Amy Levin always makes lentil soup on Passover—but never in her grandmother’s pots.
The word “challah” made its first appearance more than 2,500 years ago.
